Discover why you shouldn't be afraid of making these 7 simple staples

Get Cooking

Get Cooking

Whether you’re just getting the swing of things in the kitchen or you’ve proudly worn your chef’s hat for years, odds are there are certain dishes that you don't know how to cook. The funny thing is that some of the scarier-sounding meals, like seared fish and homemade soup, are tough to mess up—if you know what to do. We’ve rounded up the top seven dishes that people seem to have trouble mastering. Learn why they’re worth adding to your repertoire and get culinary pros’ tips for cooking them confidently.

Searing Fish

Searing Fish

It may sound elaborate, but searing means nothing more than “making very hot,” which is how the pan should be whenever you sear. “The number one thing people don’t do is let the pan get hot enough—they’re afraid of smoke or getting burned,” says Dale Talde, former Top Chef contestant and owner of Talde, a restaurant in Brooklyn, NY. But too little heat causes fish to stick to the pan and break apart, which makes it tough to flip and serve. So crank up the flame and use an oil that can take the heat, like grapeseed or canola—they smoke less than olive oil and butter. Opt for white, flakey fish—fluke, sole or cod—that’s cut about 1-inch thick, recommends Chris Yeo, executive chef and owner of Straits and Sino restaurants, and cook it for about 3 to 5 minutes on each side. “Since fish tends to keep cooking itself after the heat’s gone, remove the fish slightly before it reaches your desired temperature to let the carry-over cooking do its work.”